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How to Make Chocolate Curls

Are your desserts ready for their big debut or close up? Just like adding a pair of earrings or a necklace will complete an outfit, chocolate curls will gussy up even the plainest of desserts.

Next time you are in the mood to make your cakes, pies, or puddings fancy schmancy, try topping them with some chocolate curls.

Here are step by step instructions:

Place chocolate and vegetable shortening in a microwave-safe bowl. Microwave on high power for 45 – 60 seconds or until the shortening and most of the chocolate has melted.

Stir until all the chocolate has melted and the mixture is smooth and glossy.

With an off-set spatula, thinly spread the chocolate on the bottom of a sheet pan. Get the chocolate as thin as you can – this will really help. Stick the pan in the freezer for a couple minutes then check on it – the chocolate is ready when set and you press on it with your finger tip and it leaves a slight mark not an indentation. If the chocolate is not cold enough, put it back in the freezer for a minute or two.

With an off-set spatula or metal bench scraper scrape the chocolate from the bottom of the pan up. If the chocolate is too cold it will break. Too soft it will not curl. If it is too cold let it sit out a minute then try again. Too soft, put back in the freezer.

Place the chocolate curls on a cold plate and put them in the freezer to harden up. Store the curl in the freezer until ready to use.

Volia! Ready for the grand entrance.

Chocolate Curls

Ingredients

3 ounces chocolate
1 tablespoon vegetable shortening

Directions

Place chocolate and vegetable shortening in a microwave-safe bowl. Microwave on high power for 45 – 60 seconds or until the shortening and most of the chocolate has melted.

Stir with a fork until all the chocolate has melted and the mixture is smooth and glossy.

With an off-set spatula, thinly spread the chocolate on the bottom of a sheet pan. Get the chocolate as thin as you can – this will really help. Stick the pan in the freezer for a couple minutes then check on it – the chocolate is ready when set and you press on it with your finger tip and it leaves a slight mark not an indentation. If the chocolate is not cold enough, put it back in the freezer for a minute or too.

With an off-set spatula or metal bench scraper scrape the chocolate from the bottom of the pan up. If the chocolate is too cold it will break. Too soft it will not curl. If it is too cold let it sit out a minute then try again. Too soft, put back in the freezer.

Place the chocolate curls on a cold plate and put them in the freezer to harden up. Store the curl in the freezer until ready to use.

Need a quick meal?

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